Changing form changes function. Often, we eat sautéed apples on steaming bowls of oatmeal sprinkled with brown sugar. Here, we made a toasted oat flour cake studded with apples. We added a crackling sugar crust. The same base ingredients create remarkably different products. Both are sweet and satisfying breakfast options with various applications. Looking at what we use and how we use it opens up the possibilities to new ideas.
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